Ever looked at those tiny, green, olive-like capers in your pasta and wondered where they come from? Capers, also called Capparis, is the largest genera in the Capparaceae plant family and consists of around 139 species spread across the tropics. Found in arid habitats, these plants are mostly shrubs, and their flower buds and fruits are widely used as a pickled condiment. In a recent study, researchers from Pune's Agharkar Research Institute (ARI) and China's Zhejiang University have explored the genetic traits of two varieties of capers—spinosa and herbacea.
The study from IISc found a previously unidentified yeast-like symbiont inside the lac insect Kerria lacca, which gives the insect its distinctive red colour and, may also provide other nutrients in return for shelter.